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Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak 1 dried fig and 1 monk fruit in water until soft, and wash 600g pork shank thoroughly.
Watch out
Pork shank must be washed clean and blood removed, otherwise the soup will have an unpleasant smell.
Hold the meat steady when cutting tough pork shank with a cleaver and curl your fingers inward to avoid cuts.
Cut the washed 600g pork shank into thick slices or large chunks.
Watch out
Keep the knife steady when cutting meat, as pork shank is tough with tendons, watch your hand placement to avoid slipping.
Place the cut pork shank into a wok with cold water, bring to a boil until all blood and impurities are forced out, remove and rinse thoroughly with clean water.
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Must start with cold water when blanching, otherwise hot water will instantly seal the meat and trap blood inside, making the soup cloudy and gamey.
Cut 1 lotus root and 1 carrot into thick chunks for later use.
Watch out
Cut lotus root and carrots into uniform thick chunks, otherwise thin slices will disintegrate into the soup during long boiling.
Add 2.5 liters of water to the soup pot, add the soaked 3 monk fruits, 1 dried fig, and the chopped lotus root and carrot chunks, and bring to a boil first.
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Add enough water all at once, adding cold water midway will dilute the soup flavor and ruin its freshness.
Soak 2 dried octopuses briefly in warm water, then thoroughly wipe the octopus heads and surfaces dry of moisture, dust, and impurities with a clean paper towel.
Watch out
Dry the octopus completely with paper towels after washing, otherwise wet octopus will cause severe oil splattering and fail to release aroma when roasted.
Place the dried 2 octopuses into a dry wok, roast slowly over low heat until the octopus shrinks, curls, and releases a rich fragrant aroma.
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Use low heat and flip constantly with tongs throughout roasting, otherwise high heat will instantly burn the octopus and make it bitter.
Be careful of boiling water splashing when putting meat and hot octopus into the boiling pot, slide them along the rim to avoid burns.
Add the roasted 2 dried octopuses and the blanched, washed 600g pork shank together into the boiling soup pot.
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Soup is boiling when adding meat and octopus, slide them gently along the pot edge to prevent boiling water from splashing and causing burns.
Pour in 100g green mung beans, stir well, and continue cooking.
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Stir slightly after adding mung beans, otherwise they will sink and stick to the bottom of the pot, causing scorching.
Wear heat-resistant gloves when moving the hot soup pot or opening the lid after 2 hours, and watch out for scalding steam.
Cover the pot and simmer over medium-low heat for 2 hours until the mung beans dissolve, lotus root becomes soft and powdery, and the soup turns rich and creamy.
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Do not open the lid frequently while simmering, otherwise heat loss will prevent the soup from becoming rich and prolong cooking time.
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